Estragon sauce

Estragon sauce

By
From
Ben's Meat Bible
Makes
200 ml
Photographer
Benito Martin

This is a variation on your basic red wine jus and is gorgeous served with roast lamb.

Ingredients

Quantity Ingredient
2 tomatoes
250ml see method for ingredients
1 tablespoon chopped tarragon

Method

  1. Score a cross in the base of the tomatoes. Place them in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut the tomatoes in half, discard the seeds and dice the flesh.
  2. Bring the jus to the boil in a saucepan and simmer for 5 minutes. Stir in the chopped tomatoes and tarragon. Reduce the heat to low and simmer for 1–2 minutes, then serve.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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